Smoked Blackened Chicken Thighs

These juicy, slow-smoked chicken thighs feature a bold Cajun blackening seasoning that forms a flavorful dark crust on the tender and crispy bone-in thighs.

Thighs are really in a league of their own when it comes to chicken—moist, succulent meat encased in crisp, golden skin. This slow-smoking method will give you juicy, perfectly cooked chicken thighs every time. 

Here, we use the classic, bold-flavored Cajun blackening seasoning, packed with a smoky and spicy taste. This Louisiana favorite gives the thighs an addictive, dark coating that will have you digging back in for more.

Why Go Bone-In Thighs Over Boneless

Bone-in chicken thighs are often preferred over boneless, as their higher fat content helps them retain more moisture and flavor during the smoking process. They act as a natural barrier to shield the meat from intense heat and as a conductor that helps cook the chicken more evenly. The marrow from the bone also seeps into the thighs, giving them more flavor. 

Skin-on thighs are always my preferred choice as the chicken’s outer coating provides a salty, delicious crunch as you sink your teeth into it, and provides much more flavor than their skinless counterparts.

Even if you do prefer chicken without skin or bone, I strongly recommend that you prepare and cook these with everything still attached, and then remove them after. They will taste far better and retain more moisture during the cook. The bones and the skin act as insulators, allowing the meat to cook gently and evenly, while simultaneously locking in moisture and flavor. You can easily toss the skins after if you so wish.

How to Smoke Chicken Thighs

These thighs are pretty straightforward as far as smoking goes, so set aside an afternoon and make this your next BBQ favorite. 

1. Remove the chicken thighs from the refrigerator about an hour before cooking to help them cook evenly
2. Preheat the smoker to 250°F (120°C). The chicken will cook slowly at this low temperature and remain moist 
3. Mix the ingredients for the blackening seasoning; this will create a crust on the chicken as it cooks and provide flavor
4. Brush the chicken thighs with olive oil and season all over to coat fully
5. Place the chicken in the preheated smoker and cook for 1½-2 hours or until the internal temperature reaches 165°F (74°C)
6. Remove the cooked thighs from the smoker and rest them for 5 minutes. As the meat cools, it reabsorbs the juices, which keeps it moist 

Smoked Blackened Chicken Thighs

These juicy, slow-smoked chicken thighs feature a bold Cajun blackening seasoning that forms a flavorful dark crust on the tender and crispy bone-in thighs.

Print Pin

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 12 chicken thighs bone-in & skin-on
• 3 tbsp olive oil

Blackening Seasoning

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp cayenne pepper
• 1 tbsp black pepper
• 1 tbsp kosher salt

Instructions

 

• Fire up your smoker to 250°F (120°C).
• In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Combine evenly.
• Pat the chicken thighs dry with paper towels. Brush each chicken thigh with a thin layer of olive oil.
• Liberally apply the blackening seasoning mixture to all sides of the chicken thighs, covering evenly.
• Once the smoker is at temperature, place the seasoned chicken on your smoker’s grates, leaving about ½-inch space between each thigh.
• Smoke for 1½-2 hours, until the internal temperature reaches 165°F (74°C) when measured at the thickest part.
• Remove from the smoker and let rest for 5 minutes before serving.

Tried this recipe?Let us know how it was!